2014年洛阳市餐饮服务食品安全监督抽检结果分析

Analysis on the sampling results of catering service food safety supervision of Luoyang city in 2014

目的加强洛阳市餐饮服务行业食品安全监管,及时发现餐饮环节食品安全隐患,为确保公众饮食安全,进一步提高食品安全监督管理水平提供依据。方法按照《洛阳市2014年餐饮服务食品安全监督抽检方案》随机抽取辖区内各类餐饮单位11类食品共计414份样品,进行大肠菌群、菌落总数、金黄色葡萄球菌等微生物指标及重金属、兽药残留及营养成分等理化指标进行检测。结果抽检414份样品,合格样品数395份,总体合格率为95.41%。其中食品原料全部合格,而高风险食品中自制饮料合格率最低(58.33%),其次为水发鱿鱼(62.50%)和非发酵豆制品(96.15%)。城区餐饮服务单位的食品样品合格率(94.74%)略低于县城餐饮服务单位食品样品抽检合格率(97.27%)。各类型餐饮服务单位中,快餐店合格率最低。结论洛阳市餐饮服务行业总体卫生状况较好,但仍存在微生物污染及甲醛超标情况,提示相关监管部门应加强监管力度,从各个环节把控食品安全质量,确保公众饮食安全。

Objective Tostrengthen the safety supervision of catering service industry in Luoyang city, timely discover the safety hazards of catering service industry, in order to provide the basis for ensuring public food safety and further improving the level of food safety supervision and management.MethodsAccording toSampling program of catering service food safety supervision in Luoyang city in 2014, a total of 11 kinds of 414 samples of foods from all kinds of catering units in the jurisdiction were detected, including microbial indexes of coliform, total bacteria, andStaphylococcus aureus and physicochemical indexes of heavy metals, residues of veterinary drugs and nutritional composition.ResultsTotally 414 samples were sampled, 395 samples were qualified samples, and the overall qualified rate was 95.41%. The food raw materials were all qualified, and the qualified rate of homemade drinks was the lowest （58.33%）, followed by water-swollen squid （62.50%） and non fermented bean products （96.15%）. The qualified rates of samples from the city catering service units （94.74%） were slightly lower than those from the county catering service units （97.27%）. Among all types of catering service units, the lowest passing rate of fast food stores.Conclusion The overall health status of Luoyang city catering service industry is good, but there are still some microbial contamination and excessive formaldehyde situation, suggesting that the relevant supervision departments should strengthen supervision and control the food safety and quality from all aspects to ensure the public food safety.